Directions

1.

Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

2.

Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, evaporated milk mixture, cheeses, and hot sauce. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in chicken and scallions, reserving some scallions for garnish. Transfer to serving bowl, top with blue cheese and scallions, and serve immediately.

This Recipe Appears In

J. Kenji López-Alt is the Chief Culinary Advisor of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, his first book, The Food Lab: Better Home Cooking Through Science is a New York Times Best-Seller, the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

He's currently raising a daughter by day, writing his second book by night (Now with 10% more science!), and is working on Wursthall, a beer hall in downtown San Mateo which will be open by the end of 2017.

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